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This corn and chickpea salad is simple, satisfying, and perfect as a fun meal prep component to make for the week. Juicy, pan-charred corn meets crispy roasted chickpeas and fresh herbs for a salad that’s quick to make and super versatile. You can easily build on it with whatever else you have in the fridge, or eat it as is!
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Chef Tips:
- Roast the chickpeas just enough – 10 minutes at 400°F gives you a little crispness without fully drying them out. They’ll soften slightly once tossed with the corn.
- Assemble while warm or room temp – Tossing everything together while still warm helps the flavors absorb and blend better.
- Get creative! You can add in diced avocado, crumbled cotija, or a squeeze of lime juice to switch things up and build on the base.
- I also make a version of this charred corn without the chickpeas every summer. It’s fresh, tasty and simple to make, and the chickpeas are just for added protein.
- Add diced avocado or cotija cheese if you have it!
Ingredient Notes – Corn and Chickpea Salad:
- Chickpeas – Roasted briefly for a bit of crisp texture and deeper flavor. Use canned for ease—just rinse and drain well. If you prefer a softer texture, skip roasting and toss them in as-is.
- Corn – Fresh is best here. Cut it straight off the cob and char in a hot pan to bring out its natural sweetness.
- Cilantro (or sub herbs) – Cilantro adds brightness, but you can also use chives, parsley, or tarragon. Don’t skip the herbs—they really make the salad feel fresh and delish!
- Kosher Salt + Black Pepper – Keep the seasoning simple and adjust to taste. Feel free to add in some garlic powder or paprika if you want to enhance the flavor profile.
FAQ
Nope. Roasting gives them a little extra texture, but if you’re short on time (or prefer a softer bite), you can toss them in straight from the can.
Fresh is ideal, but you can use frozen corn—just thaw and dry it before cooking so it chars properly. Canned corn works too, but drain it well and give it a quick sauté to build some flavor.
You can make this and even enjoy it a few days afterwards. If you’re adding any mix ins like avocado, do this right before you serve.
What to pair with this dish
Recipe
Corn and Chickpea Salad
Ingredients
- 2 cans of chickpeas, 14 ounce cans
- 3 ears of corn, kernels removed from the cob
- 1/2 bunch of cilantro, can sub chives or tarragon
- 3 tablespoons of olive oil
- Kosher salt
- Black pepper
Instructions
- Drain the chickpeas. Toss with olive oil, salt, and pepper, and roast at 400F for 10 minutes.
- Cut the corn off the cob and finely chop the cilantro.
- Heat a pan on medium high heat and add one tablespoon of olive oil. Add the corn and a pinch of salt and cook until it begins to turn slightly brown, about 4-5 minutes. You’ll also notice that the corn kernels will begin to pop – at this point, the corn is ready.
- Add the corn to a mixing bowl, along with the roasted chickpeas and chopped cilantro. Toss with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Taste and adjust for seasoning, and enjoy!
